Who wants breakfast? Recently, I filled my freezer with wild Maine blueberries — it is the season after all — Copeland Hill blueberries from family friends, The Warrens. And because I can’t just let an entire freeze of blueberries just sit there and tempt me, I made these “cinnamon roll” style blueberry swirls? And why “Milleswirlie”? Well, mille is thousand in Italian, and there are lots and lots of swirls — thus lots and lots of blueberries.
Blueberry Milleswirlie = Mille happy taste buds!
(PS: There is a little bit of store-bought blueberry jam in this recipe. It’s actually optional, but if you have ever baked with wild blueberries before, they can remain somewhat runny — in a gloriously delicious kind of way, but nevertheless a bit annoying when trying to roll the rolls. While I did use a corn starch slurry to help with binding, the pectin that is in the jam also helps.)
